Not Your Average Bruschetta

Warning: Lots of scandalous switch-ups and additions here! I have loved bruschetta all my life as it has three of my most favorite things in whole wide world - fresh tomatoes, cheese and a solid crusty bread. Hence, I’m quite particular about maintaining the purity of the classic while upping the umami game. The aromatic dressing is what makes it unique, feel free to re-purpose it in other summer salads too! Skip the bread, put a burrata on a bed of these dressed up tomatoes and you have a reimagined caprese salad. As you can sense from my pushy tone, this summer I urge you to make this at least once.

*Note: The quality of ingredients is truly what differentiates an exemplary bruschetta from a regular one, so make sure to use top quality oil, good seasonal toms, fresh herbs (instead of dried bottles ones) and of course a nice baguette or sourdough with a satisfying chew!

Ingredients (makes enough for 8-10 pieces)

Dressing

2 Garlic Cloves, crushed

3 tbsp Fresh Oregano Leaves, coarsely chopped

1/2 tbsp Fennel Seeds, toasted and crushed

1 tsp Ground Allspice Berries

1 tsp Coriander seeds, toasted and crushed

1 tsp Hot pepper Flakes, more to finish

2.5 tbsp Olive Oil

1/2 tbsp Lemon Zest

1 tbsp Lemon Juice

1/2 tsp Brown Sugar

Pinch of Fine Sea Salt

Tomato Prep

350-370g (about 2 cups) mix of Cherry and Heirloom Tomatoes, diced

8-10g Sweet Basil Leaves, finely chopped

1.5 tsp BalsamicVinegar

1/4 tsp Fine Sea Salt

40g combination of Grated Parmesan and Gruyère in your preferred ratio (if you don’t find Gruyère or looking for a pasteurized cheese alternative then you can use Fontina or Emmental or else you can just use 40g good quality Parmesan)

8-10 Slices of Baguettes (the ones here in photo are from Middlebrow Bakery)

Couple tablespoons of Olive Oil for Toasting

Directions

🍅 In a small heatproof bowl - combine garlic, chopped oregano leaves, fennel, allspice berries, coriander and hot pepper flakes. Microwave Olive Oil for 2 mins (or until shimmering) in 30 sec bursts, then immediately pour the oil into bowl. Give everything a good mix and let it come to room temperature. Then add lemon zest, lemon juice, salt and sugar into the aromatic oil, give it a good mix. Keep it aside for at least 15 mins so that the flavors meld properly

🍅 In a medium bowl, combine tomatoes, basil, vinegar, salt and cheeses. Transfer the cooled aromatic oil into this bowl and mix gently until everything is well combined. Adjust seasoning if required

🍅 Heat up a skillet (preferably a cast iron one), brush the baguette slices with some olive oil, and lightly toast in batches (avoid over crowding the pan). Spoon the dressed tomato mixture on each toast and finish with more hot pepper flakes (optional). Serve some really good quality extra virgin olive oil on the side so that whoever wants the oomph can drizzle some on top before popping one into their mouth.

*Skip the cheese or use Vegan alternative to Parmesan to keep this Vegan

Smoky Cauliflower Pepper Wraps

How do you all celebrate Valentines Day? Or you don’t? For us it’s usually cooking together interspersed with video games, online shopping, making our favorite cocktails & sometimes snowball fight (courtesy Chicago deep freeze). I call it cheesy capitalism way!

If you are looking to make something fun yet easy to put together then here I have - cauliflower florets and peppers are smothered in a Chile pepper concoction and roasted until super smoky with charred bits. Served on a creamy avocado sauce and finished with Sumac shallots and fresh mint. Once you try it, it’s quite addictive…

Ingredients (for 3-4 wraps depending on the size of the wrap bread)

Smoky Cauliflower

1/2 Medium Cauliflower Head, leaves removed and cut into 2-2.5” florets (roughly 150g)

1 medium green bell pepper, cut into 2” pieces (about 75g)

1 medium red bell pepper, cut into 2” pieces (about 80g)

2.5-3tbsp Neutral Oil

1.5 tbsp Harissa Paste

1 tbsp Tomato Paste

1 tbsp Apple Cider Vinegar

1 tsp Curry Powder

1 tsp Smoked Paprika

1 tsp Ground Ancho Chile (substitute with 1/2 tsp ground Chipotle or increase the quantity of smoked paprika and add 1/2 tsp Cayenne)

2 tsp ground Coriander seeds

1/2 tsp Ground Turmeric

1/2 tsp Fine Sea Salt (increase to taste)

Avocado Crema

1 medium Ripe Avocado, pitted & mashed

3 tbsp Vegan Yoghurt (substitute with Plain Greek Yoghurt, I prefer whole milk but you can use low fat or no-fat versions)

5g Fresh Mint Leaves

1 tsp dried Mint (optional)

1 tsp lemon zest

1 tbsp Lemon Juice

1/4 tsp Fine Sea Salt

Sumac Shallot

1 large Shallot, thinly sliced into rounds

2 tbsp Apple Cider Vinegar

Pinch of sugar

1-2 tsp Sumac

Fresh Mint leaves , torn

Directions

💥 Combine cauliflower florets and peppers in a large bowl. Whisk all other smoky cauliflower ingredients into a paste like mixture and transfer into the cast-iron skillet. Massage the vegetables with the mixture really well - make sure everything is well coated. Let it marinate for 30 mins to overnight (if doing for 30 minutes then I recommend directly mixing everything in the cast iron skillet or baking dish)

💥 Pre-heat oven to 450F. Meanwhile, whiz all Avocado crema ingredients in a food processor into a creamy paste. Adjust seasoning. In a small bowl, toss all Sumac Shallot ingredients and let it pickle for 20 mins at least.

💥 Bake the marinated cauliflower-peppers for 15 mins. Then increase the temperature to 485-500F (as high your oven can go). Give it a stir and continue baking for 12 more mins. After 27 mins, everything should be cooked through with charred splotches all over. Smelling smoky!

💥 Now take a tortilla, lavosh, pita or my sandwich wrap bread. Lightly toast the bread, spread some avocado crema, top it with smoky cauliflower-pepper mix, fresh mint and sumac shallot. Fold into a wrap and enjoy!

* If using lavosh or large tortilla - fold and wrap it like a burrito, lightly toast on a skillet. If using, pita then toast it lightly, slice into two to get two pockets. Spread the crema, stuff with cauliflower, peppers & Sumac shallot.

Kimchi Hotdog Strata with Chives Sesame Salsa

I’m here to convince you that Strata isn’t only for the Christmas Brunch but rather anytime you are confused about “what to bring to a potluck” or when you are thinking “how to ensure maximum fun and minimum cooking during holiday season”. It’s a one pot dish that has carbs, cheese and oven does all the cooking - ticks all the boxes for a crowd-pleaser! If you haven’t watched the famous Sarah Jessica Parker STRATA scene from the movie “The Family Stone” and still wondering what is this strata and what’s with the Christmas Brunch connection?? - it’s a savory take on classic Bread Pudding or a massive baked French Toast for a group. But as always here’s my unique take with an additional step of caramelizing veggies, including punchy Korean condiments such as Gochujang and Kimchi and using French Brioche Hotdog Buns. Whether it’s the Thanksgiving, Christmas or just a Family Dinner, I urge you to give this indulgent dish a go and win brownie points from all the guests (including kids - that’s right I have served this as is to 6-9 yr olds and they loved it).

*Feel free to use a combination of Gruyère and Cheddar instead of one variety; but DO NOT skip the additional brown sugar on top and the accompanying salsa!

Ingredients (serves 6)
455g Brioche Hot Dog Buns (I use the ones from Trader Joe’s)
2 tbsp Salted Butter, melted
60g Vegan Kimchi, roughly chopped (I use the one from H-Mart Kimchi Aisle)
1.5 tbsp Sesame oil (feel free to totally swap out for a neutral oil)
2 Medium Carrots, shredded (roughly 230-240g)
1 large Shallot, sliced

Custard
5 large eggs
4 tbsp chopped chives (I prefer Garlic Chives or Chinese Chives but Onion Ones are fine too)
2 tbsp Gochujang Paste (medium heat)
1 tbsp Chili Oil (Lao Gan Ma brand is always a good choice)
4 tbsp Kimchi Juice
1 tbsp Granulated Sugar
1 tsp Salt
473 ml Half & Half
200g Gruyère, Grated (substitute with Cheddar)
Topping
75g Gruyère, Grated (substitute with Cheddar)
2 tbsp Demerara Sugar (otherwise known as Raw Sugar)

Salsa
3 tbsp Chives, finely chopped
2 tbsp Dark Soy (sub Tamari)
1 tsp Rice Wine Vinegar
1.5 tsp Gochugaru
2 tsp Toasted Sesame Oil (I prefer the Korean variety found in H-Mart)
1/2 tsp Maple Syrup

1 tbsp melted butter to grease the pan

Directions
💥 Pre-heat oven to 350F. Brush hot dog buns with butter, arrange on a baking sheet & bake for 7-8 mins or until golden & well toasted. Keep them aside

💥 Fry shallot & carrots in sesame oil for 12-15 mins or until soft & caramelized. Combine it with kimchi & keep it aside

💥 Whisk all custard ingredients until frothy & well combined. Grease a 3-4 qt casserole dish with butter. Now fill each toasted bun with the kimchi carrot filling, arrange upright (cut side facing up, refer to the image gallery above) in a single layer & pour the custard. Then weigh down with a heavier dish and let soak for 2-3 hrs (feel free to refrigerate at this stage, no longer than 4 hrs though). Pre-heat oven to 400F

💥 Sprinkle Gruyère & Demerara sugar on top. Bake for 20 mins then increase the oven temp to 425F & bake for 15-16 mins or until deeply golden. While the pudding is cooling, whisk all salsa ingredients & keep it ready. Once ready to serve spoon the salsa on top & dig in!

Green Shakshuka with Fried Garlic & Harissa

A staple from the early days of my recipe development that has graced several brunch parties in my home and also has led many of my current Instagram followers to my feed. For almost a year it continued to be the most made recipe from my feed - an OG Umami from Scratch recipe that I still make for Sunday Breakfast or for fridge cleanup before travels. You can find the video demo over here

I wouldn’t skip the final flourish of Harissa paste (buy a Mild variety by the Mina brand for less kick but my go to is the Tunisian one from Trader Joe’s), but if in a rush then feel free to squiggle some Sriracha on top.

Ingredients
3 tbsp Olive Oil
1 Thai green Chile, thinly sliced (optional)
1 stalk of leek, edible portion - thinly sliced
4 scallions, thinly sliced; whites & greens separated
1 tsp ground cumin
1/2 tsp ground cayenne
1/2 bulb of fennel, thinly sliced
1 tsp sweet paprika
3/4 tsp fine sea salt
15g Parsley, coarsely chopped
25g dill (tough parts removed), coarsely chopped
200g baby spinach
110ml heavy whipping cream
50g frozen green peas, thawed
50g crumbled Feta
4 large eggs

Topping
1 tbsp Extra Virgin Olive Oil
3 cloves of garlic, thinly sliced
1 tbsp chopped basil
2 tbsp chopped mint
reserved sliced greens of scallions

Directions
🍳Heat up 2 tbsp oil in a skillet, add Thai chile (if using) & sauté for 1 min then add leeks & continue to sauté for another 2 mins. Add scallion whites, cumin & cayenne; fry for 2 mins then add fennel & fry for 4 more mins

🍳Now add parsley, dill & spinach along with 1/2 tsp salt. Keep frying for 4-5 mins or until mostly wilted. Add paprika, followed by cream & cook for 3 mins

🍳 Sprinkle peas and feta all over, make 4 indents & carefully crack eggs into them. Swirl the whites in the base & cook for 8-9 mins or until whites are just set. Meanwhile, in a small pan combine & fry all topping ingredients for 90 sec-2 mins (don’t want the herbs to lose too much color or the garlic to burn)

🍳 Once done, finish the shakshuka with garlic topping. Serve with some crusty bread or hot Pitas and enjoy!

Blistered Baby Carrots with Soy Butter, Lime and Shichimi

Sticky, sweet, salty and super smoky. These baby carrots definitely hit the Umami Jackpot! Friends from the US, if you haven’t yet discovered those Les Petit Carrots of Many Colors at Trader Joe’s then I urge you to run and pick up a bag stat! Hands down one of my top 5 TJ products. The technique of making the soy butter and pairing with lime can be used in other vegetables or even for Egg on Toast.

*I eat it with some sticky rice, roasted nori and silken tofu but feel free to stuff in a sandwich wrap or serve as a small plate in a dinner party spread.

Ingredients (serves 4 as a side)
1 lb Baby Carrots, whole & peeled
2.5 tbsp Vegan Butter (substitute with regular Unsalted Butter if not keeping vegan)
1 small garlic clove, grated or crushed
1 tbsp + 1 tsp Dark Soy Sauce (substitute Tamari or Coco Aminos)
1 tbsp Maple Syrup
1/2 tbsp Mirin
1.5 tsp Rice Wine Vinegar
Zest and juice of 1/2 Large Lime

1 tsp Shichimi Togarashi (substitute with 1/2 tsp chile flakes + 1/4 tsp+ toasted black sesame seeds + 1/2 tsp crushed toasted Nori)
1-2 tsp Roasted Sesame Seeds

1 tsp Finely chopped cilantro or scallion greens for garnish

Directions
🥕 Bring a large pot of water to boil, add carrots and let them boil/cook for 13-15 mins or until tender but firm enough to hold shape. Drain and keep it aside

🥕 Melt butter in a large skillet, then add garlic. Fry for 45 sec then add soy sauce, using a whisk or spatula keep stirring on medium or low heat so that it’s well emulsified. Immediately add carrots and turn off heat. Coat the carrots well with soy butter, then blow torch thoroughly so that it has black patches all over and very smoky. If not using blow torch then transfer into a baking dish and put it under grill / broiler for 2-4 mins while giving it shakes in every minute

🥕 Transfer the carrots onto a platter reserving the buttery juices. Now transfer those juices into a microwave safe bowl, add maple syrup, mirin, vinegar and lime juice into that. Give it a good whisk & microwave for 30-45 seconds and pour this concoction on top of the carrots.

🥕 Finish with lime zest, shichimi, sesame seeds & greens. Serve at room temp or straight away! Highly recommend alongside a sushi or soba noodle dinner spread.